10.23.2012

the best waffles

I mentioned this before with pancakes, but some of the simplest breakfast foods have always been difficult for me. My mom made waffles all the time when I was growing up, and could easily just throw them together without a recipe, but they have remained a mystery for me. I always add either too much or too little batter to the waffle iron, my batter never has the right consistency... in short, my waffles are terrible. When Geoff asked for waffles this last weekend, I wanted to tell him that we should just have pancakes instead, since I have finally mastered those, but I decided it was time to buck up and get back on the waffle horse. And I'm so glad I did! I should have known that I could trust one of my sweet friends, Emma, for an awesome recipe, and they definitely did not disappoint. We all enjoyed them immensely. Here's to many more waffle breakfasts!

In a medium bowl stir together flour, sugar, baking powder, and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside.

In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. add egg mixture all at once to the flour mixture. Stir just until moistened {batter should be slightly lumpy}.

Pour 1 to 1 1/4 cups of batter onto grids of a preheated, lightly greased waffle maker. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.

We have made these several times and they are fantastic! I used 1/2 cup of sugar and added 1/4 cup of cornstarch. They are soft inside and crispy on the outside. Perfect amount of sweet. Thank you for the recipe.